Salsa Rosa.

There is very little better in this world than a taco. The tortilla, the filling, the extras, the practically requisite pool of grease—a taco is one of the culinary realm’s greatest (savory) inventions.

Think of the last taco you consumed. Even if it was a relatively low-end taco, (looking at you Flash Taco), the kind of tacos that come piled up high with everything vaguely Latin in flavor, it was a damn good taco. And it probably only cost $2. (If it cost more, you did something wrong.

Tacos have an air of immediacy about them; they demand to be eaten where ever (whenever!) you may be. Standing up, outside on the sidewalk, sitting down on whatever at the moment constitutes a chair, tacos cannot wait. There is really no point in taking a taco to go as it takes less than three minutes to devour. Take the time, and eat it a couple feet from whence it was given to you. Let the overflowing taco drip down your forearms and coat the sides of your mouth with a slick of taco-grease.

Maybe go back and get another.

In addition to being absolutely irresistible, tacos have the added bonus of being able to contain anything. Carnitas, carne asada, grilled pollo, poached pollo, fried fish, grilled fish, lenuga, or a simple veggie filling like papas. They work with any protein, and can sustain any number of salsas, cremas, cheeses, and condiments. As it turns out, condiments in terms of tacos are more often than not the star of tortilla-enclosed world.

Blasphemy. Not for the above statement, but for this salsa rosa. A creamy (without cream), thick salsa of roasted red peppers and Serrano chilies, salsa rosa is a substantial and spicy sauce that goes perfect with any an all tacos. Breakfast tacos, huevos rancheros (taco-adjacent), chorizo tacos, fish tacos, the list goes on. As a bonus, this salsa is easy to make. Roast, cleans, puree, done. And there you have it, three to four cups of the perfect taco condiment. (To be fair, this would be great on almost anything like sandwiches, pastas, salads, or crostinis…) The thing is, this salsa rosa is from Italian-American Michael Chiarello, not a descendent of the taco-ancestry. Oops.

Never fear. This salsa just speaks to the taco’s versatility. Tacos play well with others (and should be eaten immediately.) What a wonderful food.

Recipe on the following page.

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